Ingredients
3 cup sugar
2 sticks butter
1/2 cup shortening
5 large eggs
1/4 tsp salt
3 cup flour
1 can small can evaporated milk
1 (3/4 cup) + water to make
1 1 cup
2 tsp almond extract
Directions
Cream sugar and shortening. Add eggs and salt, cream well. Add
remaining ingredients. Pour into a very lightly greased 12 cup bundt
pan. Put into cold oven; set temperature at 320F. Bake 1 hour and 30
minutes. Cool 15 minutes and remove from pan.
Servings: 10 servings
Almond Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Nut
The History of Recipes
We are able to follow the history of written recipes way back into history, in truth as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the early Romans were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens like basil, rue and dill. As we move on, there were a couple of interesting cookery books which were published in the fourteenth century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian food that appears on menues today, but rather accounts of the types of food served to the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the East, including spices like basil and rosemary. These new foods and tastes created a torrent in recipe manuscripts, some of which are now in private cookery archives. During the following few hundred years, the rich and powerful families of Europe tried to serve the most extravagent meals, and as a result the best chefs and their collection of recipes were highly sought after. However, it was during the nineteenth century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and recording recipes to help cooks of their time. By the time we get to the 1900s, cookery publications are increasing in popularity mostly as a result of increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Almond Pound Cake recipe.
